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10 Campuses Pilot Food Carbon Calculator

ARAMARK Higher Education recently announced it will be piloting a food carbon calculator that takes into account all carbon-generating elements of a high-volume foodservice operation, including food...

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Compostable Disposables – Two Useful Whitepapers

Foodservice operators are looking for ways to avoid landfilling disposable items such as drinking cups, plates, and to-go containers. The best solution is to reuse service ware – convert from...

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Zero Food Waste: Is it Possible?

Have you heard the term Zero Waste? If you answered “yes”, you’re not alone. Many foodservice managers and chefs have been learning about Zero Waste initiatives recently and looking specifically at the...

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NIH Study: 40% of US Food Wasted

Last fall, researchers from the National Institutes of Health published a fascinating paper about food waste: The Progressive Increase of Food Waste in America and Its Environmental Impact. I met one...

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McKinsey & Company Names Food Waste #3 Priority for Resource Productivity

McKinsey & Company recently published a report that identified opportunities in the area of resource productivity. They discovered 130 areas that when combined lead to 3.7 trillion dollars in...

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Get COOL in 2012: Compostable Organics Out of Landfills

Have you heard about the COOL 2012 campaign? A joint project of GrassRoots Recycling Network (GRRN), BioCycle and Ecocyle, it is a national initiative to inspire and educate state and local...

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